Effects of high pressure treatment on glycolytic enzymes of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus acidophilus-Reference-Cited by-同舟云学术

Effects of high pressure treatment on glycolytic enzymes of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus acidophilus

Published:2010-04 Issue:2 Volume:11 Page:245-249
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Daryaei Hossein,Coventry John,Versteeg Cornelis,Sherkat Frank

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

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4. Characteristics of stirred low-fat yoghurt as affected by high pressure;de Ancos;International Dairy Journal,2000

5. Effect of acidification on the activity of probiotics in yoghurt during cold storage;Donkor;International Dairy Journal,2006

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